Pork Medallions with Mandarin Oranges Cranberries
Tender, juicy pork medallions meet the zesty sweetness of mandarin oranges and the tart pop of dried cranberries in this elegant yet easy-to-make dish. Perfectly seared pork is simmered in a luscious sauce made from orange juice, honey, and chicken stock, creating a vibrant medley of flavors that's as stunning as it is delicious. The combination of garlic-infused butter and fresh thyme (optional) adds a layer of aromatic richness, making each bite irresistible. Whether you're planning a weeknight family dinner or an impressive holiday meal, this recipe is ready in just 35 minutes and delivers gourmet-quality flavor. Serve these pork medallions with creamy mashed potatoes, roasted vegetables, or a simple side salad for a show-stopping entrée that showcases the perfect balance of savory and sweet.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 lb Pork tenderloin
- 1 tsp Salt
- 0.5 tsp Black pepper
- 2 tbsp Olive oil
- 1 tbsp Butter
- 2 units Garlic cloves, minced
- 11 oz Mandarin oranges (canned, drained)
- 0.5 cup Dried cranberries
- 0.5 cup Chicken stock
- 0.25 cup Orange juice
- 1 tbsp Honey
- 1 tbsp Fresh thyme (optional, for garnish)
Instructions
Trim any excess fat or silver skin from the pork tenderloin. Slice the tenderloin into 1-inch thick medallions.
Season both sides of the pork medallions with salt and black pepper.
Heat a large skillet over medium-high heat. Add the olive oil and allow it to heat up.
Place the pork medallions into the skillet in a single layer. Cook for 3-4 minutes per side, or until golden brown and cooked through. Transfer the medallions to a plate and cover with foil to keep warm.
In the same skillet, reduce the heat to medium and add the butter. Once melted, stir in the minced garlic and cook for 1 minute until fragrant.
Add the chicken stock, orange juice, and honey to the skillet, stirring to combine. Bring to a simmer.
Add the dried cranberries and mandarin oranges to the skillet. Simmer for 3-4 minutes, stirring occasionally, until the sauce slightly thickens.
Return the pork medallions to the skillet and spoon the sauce over them. Cook for an additional 2 minutes to heat through and coat the pork in the sauce.
Serve the pork medallions with the mandarin orange and cranberry sauce spooned on top. Garnish with fresh thyme, if desired.
Nutrition Facts
Calories |
1497 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 57.1 g | 73% | |
| Saturated Fat | 16.0 g | 80% | |
| Polyunsaturated Fat | 5.2 g | ||
| Cholesterol | 352 mg | 117% | |
| Sodium | 4083 mg | 178% | |
| Total Carbohydrate | 121.0 g | 44% | |
| Dietary Fiber | 8.6 g | 31% | |
| Total Sugars | 103.3 g | ||
| Protein | 120.7 g | 241% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 114 mg | 9% | |
| Iron | 7.4 mg | 41% | |
| Potassium | 2589 mg | 55% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
